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Beverage Manager

3 months ago

Philadelphia, United States Osteria Restaurant Full time

SINCE OPENING IN 2007 OSTERIA HAS BECOME ONE OF THE COUNTRY’S MOST CRITICALLY ACCLAIMED ITALIAN RESTAURANTS, EARNING CHEF JEFF MICHAUD THE 2010 JAMES BEARD FOUNDATION AWARD FOR “BEST CHEF: MID-ATLANTIC” FOR HIS WORK HELMING THE KITCHEN.

Summary/Objective The Beverage Manager is responsible for the restaurant’s Beverage program while also acting as a Restaurant Manager.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Under the Direction of the General Manager, manages hourly restaurant/bar team including scheduling, cuts, service, counseling and training of staff.
- Touches all tables and bar guests to ensure 100% guest satisfaction and rectifies any negative impressions.
- Ensures standards for product quality and service are maintained at all times.
- Hires, trains, develops, and appraises staff effectively. Takes corrective action as necessary on a timely basis and in accordance with company policy. Consults with human resources as appropriate.
- Develop seasonal cocktail menu; ensures staff is trained and knowledgeable on new cocktails and products.
- Builds and maintains relationships with vendors, selects new products, and follows industry trends.
- Monitors liquor costs and labor costs.
- Submits nightly reports on service, sales, labor & liquor costs, negative impressions, etc.
- Ensures restaurant is at or above Schulson Collective standards in terms of cleanliness; reports any Facilities repairs as needed.
- Maintains organized employee files to ensure compliance.
- Performs other duties as assigned.

Supervisory Responsibility

This position is directly responsible for leading hourly staff within assigned restaurant.

Physical Demands

The employee must occasionally lift and/or move up to 25 pounds and occasionally push and/or pull up to 50 pounds. The employee will spend over 4 hours daily standing or walking.

Required Education and Experience
- Bachelor’s degree (BS/BA) Restaurant Management, Hospitality Management or related field preferred.
- Three (3) or more years of experience in Restaurant/Bar Management
- Knowledge of industry trends, menu creation, coaching/training and building Restaurant Management teams.
- Knowledgeable of Microsoft Office products, DolceClock, Toast or similar POS systems, OpenTable and TripleSeat.
- Excellent written and verbal communication and problem-solving skills
- Must be able to work flexible hours and days. Must exhibit top-notch teamwork.

Compensation Details
Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Potential Bonuses, Dining Discounts

**Required Skills**:
Beer Knowledge

Wine Cellar Organization

Wine Service

Cocktail Making

Wine List / Program Creation

Food and Beverage Pairing Knowledge

Glassware Knowledge

Inventory

Regional Wine Knowledge - Italy

Spirits Knowledge

TIPS Certified

Wine Buying

Wine Knowledge

Pay: $60,000.00 - $70,000.00 per year

**Benefits**:

- Dental insurance
- Employee discount
- Health insurance
- Paid time off
- Paid training
- Vision insurance

Restaurant type:

- Bar
- Casual dining restaurant
- Fine dining restaurant

Shift:

- Night shift

Weekly day range:

- Weekends as needed

**Experience**:

- First-Line Managers: 3 years (preferred)

License/Certification:

- Driver's License (preferred)

Work Location: In person